Shrimp & Starters

Jun 8, 2011

Peach and Blueberry Crumble

Serves 6

1/3 cup pecans, almonds or walnuts, coarsely chopped
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 tablespoons unsalted butter
1/3 cup old-fashioned rolled oats

2 cups peeled and sliced peaches
1 cup blueberries
1 tablespoon flour
1 1/2 tablespoons sugar
1/8 teaspoon cinnamon

Combine the (topping) flour, sugar, cinnamon and salt in a bowl. Cut in the butter with a fork or a pastry blender until mixture is crumbly. Stir in the nuts and rolled oats and set aside.

Mix the (filling) flour, sugar and cinnamon in a small bowl. Toss the peaches in the filling mixture, gently to coat.

Pour peach mixture into an 8 inch square baking dish and sprinkle topping evenly over the peaches.

Bake for 35 - 45 minutes in preheated 375 F. oven. Serve warm topped with ice cream or whipped cream if desired.

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